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- 2 large sweet potatoes, peeled and diced into 1-inch cubes - 1 lb boneless, skinless chicken breasts - 2 tablespoons olive oil, divided - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - Salt and freshly cracked black pepper to taste - 1 red bell pepper, chopped into bite-sized pieces - 1 cup broccoli florets, approximately 1-inch in size - 1 can black beans, rinsed and drained - Fresh cilantro for garnish (optional) - Lime wedges for serving I love using sweet potatoes in my meals. They add a nice sweetness and color. They also give a great source of fiber and vitamins. When you roast them, they become tender and caramelized. They pair perfectly with chicken. Chicken breasts are my go-to protein. They cook quickly and take on flavors well. I season them with spices to make them more tasty. Olive oil is key for roasting. It adds flavor and helps everything cook evenly. I use it on the sweet potatoes and chicken to keep them moist. For seasoning, I like garlic powder, smoked paprika, and ground cumin. Garlic powder gives a nice punch. Smoked paprika adds warmth and depth. Cumin gives it an earthy taste. I always use salt and pepper to enhance the flavors. Fresh vegetables bring color and nutrients to the dish. Red bell peppers add a crunch and sweetness. Broccoli florets give that green freshness and a nice texture. Black beans are a great source of protein and fiber. I love adding them for a hearty meal. Lastly, I finish with fresh cilantro and lime wedges. The cilantro brightens the dish. The lime juice adds a refreshing zing. Together, they make the meal feel light and vibrant. {{ingredient_image_2}} First, preheat your oven to 425°F (220°C). This step warms up the oven for even cooking. Next, peel and dice two large sweet potatoes into 1-inch cubes. Place these cubes in a big bowl. Drizzle 1 tablespoon of olive oil over them. Then, add 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, salt, and freshly cracked black pepper. Toss everything well. Spread the sweet potatoes in a single layer on one side of a baking sheet. This helps them roast nicely. Take 1 pound of boneless, skinless chicken breasts. Season them well with salt, pepper, and 1 teaspoon of ground cumin. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken breasts. Sear them for about 5-7 minutes on each side. They should be golden brown and reach an internal temperature of 165°F (75°C). After cooking, transfer the chicken to a cutting board. Let it rest for a few minutes before slicing it into strips. While the chicken cooks, prepare your vegetables. Cut a red bell pepper into bite-sized pieces. Add the chopped pepper and 1 cup of broccoli florets to the empty side of the baking sheet with the sweet potatoes. Roast all the vegetables together for about 15-20 minutes. Stir them halfway through. This helps with even cooking and gets them tender and slightly caramelized. Now it’s time to put the bowls together. Evenly distribute the roasted sweet potatoes, sliced chicken, black beans, and roasted vegetables into four meal prep containers. If you like, you can sprinkle fresh cilantro on top of each bowl for a burst of flavor. Serve with lime wedges on the side. Squeezing lime over the ingredients adds a fresh twist right before eating. - Storage containers recommendations: Use clear, airtight containers. They help you see the colorful food inside. Choose ones that are microwave-safe for easy reheating. I like glass containers for their durability and safety. - Portion control advice: Aim for even portions. Divide the sweet potatoes, chicken, and veggies evenly. This helps control servings and keeps meals balanced. Use a scale if you want more accuracy. - Ensuring even cooking: Spread the sweet potatoes and veggies in a single layer on the baking sheet. This allows hot air to circulate and cook them evenly. Stir the veggies halfway through roasting for best results. - Tips for tender chicken: Sear the chicken on high heat first. This locks in juices and adds flavor. Let it rest after cooking. This keeps it juicy and prevents dryness when you slice it. - Adding sauces or dressings: Experiment with different sauces. A drizzle of tahini or a splash of hot sauce can elevate your bowl. You can also use a dressing made from olive oil and lime juice for brightness. - Alternative garnishes: Fresh herbs like cilantro add a nice touch. You can also try avocado slices or a sprinkle of feta cheese. These garnishes add flavor and make your bowl more appealing. Pro Tips Perfectly Cooked Chicken: Use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F (75°C) for safety and juiciness. Flavor Boost: Marinate the chicken in your favorite spices or a citrus marinade for at least an hour before cooking to enhance flavor. Even Roasting: Cut your vegetables into uniform sizes to ensure they cook evenly and achieve that perfect caramelization. Storage Tips: Allow the bowls to cool completely before sealing them for storage to prevent condensation and sogginess. {{image_4}} You can switch up the protein in your meal prep bowls. Use turkey instead of chicken. Turkey has a similar taste and texture. It can be just as juicy and flavorful. If you prefer plant-based options, try tofu. Firm tofu absorbs flavors well. Just season it like you do with chicken for a tasty twist. Another option is canned chicken. It saves time and is easy to use. Just drain and rinse the chicken, then mix it in with your other ingredients. This alternative can make meal prep quick and simple. You can play around with vegetables based on the season. For spring, add asparagus or snap peas. In fall, consider using Brussels sprouts or squash. Seasonal swaps keep meals fresh and exciting. Don’t forget about flavor additions! Try adding spinach or kale for extra nutrients. You can even toss in some corn for sweetness. These changes add color and variety to your bowls. Think about serving your chicken sweet potato bowls with grains. Quinoa or brown rice are great options. They add texture and make your meal more filling. If you want to go vegan, swap out the chicken for chickpeas or lentils. These options are high in protein and very filling. You can also skip the beans for a lighter dish. These variations let you create meals that fit any diet. Store your Meal Prep Chicken Sweet Potato Bowls in the fridge. They stay fresh for up to four days. Check for signs of spoilage before eating. Look for a strange smell or any mold. If you see either, it’s best to toss the bowl. Freezing is a great option for longer storage. To freeze, let the bowls cool completely. Place them in airtight containers. This keeps them fresh for up to three months. For thawing, move the bowl to the fridge overnight. You can also use the microwave, but the fridge is best for taste. When it’s time to enjoy your meal prep bowls again, you have options. You can use the microwave or oven. For the microwave, heat for two to three minutes. Stir halfway through for even warmth. The oven takes longer but keeps the texture. Preheat it to 350°F (175°C) and heat for about 10-15 minutes. This way, your flavors stay vibrant. Yes, you can! Here are some tasty options: - Zucchini, sliced - Carrots, chopped - Cauliflower florets - Asparagus, cut into pieces - Brussels sprouts, halved Feel free to mix and match based on what you have. Each veggie adds its own flavor and texture. Meal prep bowls last about 4-5 days in the fridge. Store them in airtight containers. This keeps your food fresh and safe to eat. Check for any odd smells or changes in color before eating. Absolutely! You can prepare it a few days ahead. Cook the chicken and veggies, then pack them into containers. You can store them in the fridge. If you want to keep them longer, freeze the bowls instead. Just thaw before eating! This blog post walks you through a healthy meal prep recipe using sweet potatoes, chicken, and fresh veggies. We discussed cooking techniques and how to store your meals. Remember, you can swap proteins and veggies for variety. Meal prep saves time and helps you eat well. Enjoy creating your own tasty bowls while keeping it fresh and fun!

Meal Prep Chicken Sweet Potato Bowls

A nutritious and colorful meal prep option featuring roasted sweet potatoes, chicken, and vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 large sweet potatoes, peeled and diced into 1-inch cubes
  • 1 lb boneless, skinless chicken breasts
  • 2 tablespoons olive oil, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • to taste Salt and freshly cracked black pepper
  • 1 medium red bell pepper, chopped into bite-sized pieces
  • 1 cup broccoli florets, approximately 1-inch in size
  • 1 can (15 oz) black beans, rinsed and drained
  • to taste Fresh cilantro for garnish (optional)
  • as needed Lime wedges for serving

Instructions
 

  • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easier cleanup if desired.
  • In a large mixing bowl, combine the diced sweet potatoes with 1 tablespoon of olive oil, garlic powder, smoked paprika, salt, and freshly cracked black pepper. Toss until the sweet potatoes are well-coated, then spread them out in a single layer on one side of the prepared baking sheet.
  • Season the chicken breasts generously with salt, pepper, and ground cumin. In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Once hot, add the chicken breasts and sear for about 5-7 minutes on each side, or until they reach an internal temperature of 165°F (75°C) and are golden brown. Transfer the cooked chicken to a cutting board and let it rest for a few minutes before slicing into strips.
  • While the chicken is cooking, prepare the vegetables. Add the chopped red bell pepper and broccoli florets to the empty side of the baking sheet with the sweet potatoes. Roast together for an additional 15-20 minutes or until all the vegetables are tender and slightly caramelized. Make sure to stir the vegetables halfway through roasting for even cooking.
  • For meal prep, evenly distribute the roasted sweet potatoes, sliced chicken, black beans, and roasted vegetables among four meal prep containers.
  • If desired, sprinkle each bowl with fresh cilantro for added flavor and garnish. Serve each meal prep bowl with lime wedges on the side to squeeze over the ingredients just before eating.

Notes

Serve in clear containers to showcase the colorful ingredients, and include lime wedges for freshness.
Keyword chicken, healthy, meal prep, sweet potato